Mike and Kristen love this even though the don't like all the ingredients that go in it. --Kat
1/2 cup of margarine (I use light)
1/2 red bell pepper (use other colors to make it prettier)
1 small can sliced mushrooms (if you are ambitious use fresh they are much better)
1 medium onion, minced
3 tablespoons flour
2 egg yolks, beaten
2 cups milk (I use fat free evaporated skim milk to cut the fat)
2 cups diced chicken (can use Tyson precooked pieces)
sale, red pepper, black pepper to taste
1 small can green peas (petite pois are betters)
1 cup fat free sour cream
1 can cresent rolls
Dice and cook chicken and put aside. (If you are using the Tyson pieces microwave them until they are warm) Melt butter in pan to saute bell pepper for 5 minutes. Add onion and flour mixed with 1/4 cup of milk. Beat egg yolks and add remaining milk. Stir until thickened. Add chicken and peas. Cook another five to ten minutes so everything gets hot. ​Remove from heat and stir in sour cream until thoroughly mixed. Serve over baken cresent rolls, biscuts, rice, or noodles.
1/2 red bell pepper (use other colors to make it prettier)
1 small can sliced mushrooms (if you are ambitious use fresh they are much better)
1 medium onion, minced
3 tablespoons flour
2 egg yolks, beaten
2 cups milk (I use fat free evaporated skim milk to cut the fat)
2 cups diced chicken (can use Tyson precooked pieces)
sale, red pepper, black pepper to taste
1 small can green peas (petite pois are betters)
1 cup fat free sour cream
1 can cresent rolls
Dice and cook chicken and put aside. (If you are using the Tyson pieces microwave them until they are warm) Melt butter in pan to saute bell pepper for 5 minutes. Add onion and flour mixed with 1/4 cup of milk. Beat egg yolks and add remaining milk. Stir until thickened. Add chicken and peas. Cook another five to ten minutes so everything gets hot. ​Remove from heat and stir in sour cream until thoroughly mixed. Serve over baken cresent rolls, biscuts, rice, or noodles.